Grilled Vegetables wiht Romesco Sauce

8 plum tomatoes - cored and halved
4 medium zucchini, sliced in half lengthwise
2 sweet red peppers, cored, seeded and quartered
2 yellow peppers, cored, seeded and quartered
1 pound asparagus, ends trimmed
7 Tbls extra-virgin olive oil
1 1/2 tsp salt
1 1/4 tsp pepper
1/3 cup toasted slivered almonds
1 slice white bread - torn into pieces
2 cloves garlic, peeled
2 Tbls sherry wine vinegar

Heat grill to med-high

Place tomatoes, zucchini, peppers & aspargus in a large bowl and toss w/ 4 Tbls of olive oil, 1 tsp of salt and 1 tsp of pepper. Toss in batches if necessary.

Grill, in batches if necessary, for about 5-6 minutes per side. Set aside.

In the bowl or a food processor, add almonds, bread and garlic. Process until nuts are ground. Add 4 of the grilled tomatoes, the remaining 3 Tbls olive oil, the remaining 1/2 tsp salt and 1/4 pepper, and the vinegar. Process until the consistency of a paste. Cover sauce and chill.

Serve vegetables w/ sauce and grilled garlic bread.